Chief O'Neill'S Pub & Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND PREP COOLER AT IMPROPER TEMPERATURE AT 50-55'F. INSTRUCTED MANAGER THAT COOLER MUST MAINTAIN A TEMPERATURE OF 40'F OR BELOW. COOLER TAGGED, INSTRUCTED TO FAX LETTER FOR RE-INSPECTION OF COOLER WHEN IT READS 40'F AND BELOW, FAX NUMBER 312746-804...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE PREP COOLER WITH A TEMPERATURE OF 50-55'F. SUCH AS BURGERS, STEAKS, MEATLOAF, LAMB, AND CORNED BEEF, ALL AT IMPROPER TEMP, FOOD DISCARDED AT A COST $1000.00, AND ABOUT 75 POUNDS, MANAGER DUMP...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO PROVIDE LIDS/COVERS FOR ICE BINS AT BAR AREAS, SPLASH GUARD AT EXPOSED HAND SINKS AT BAR AND KITCHEN AREAS, AND HANDLES FOR PREP AREA COOLER LIDS,

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN IN DETAIL AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN/REPAIR WALL BY DISH MACHINE AREA, REMOVE BLACK SUBSTANCE, AND REPAIR HOLES,

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

CLEAN LIGHT SHIELDS IN KITCHEN PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR LEAKING FAUCET AT THREE COMPARTMENT, AND PROVIDE EXPOSED HAND SINK BEHIND BAR AREAS,

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE THERMOMETERS INSIDE ALL COOLERS,

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FOUND PREP COOLER AT IMPROPER TEMPERATURE AT 60.0F. INSTRUCTED MANAGER THAT ALL COOLER MUST MAINTAIN A TEMPERATURE OF 40.0F OR BELOW. CITATION ISSUED CRITICAL 7-38-005(A).TECHNICIAN ARRIVED ON SITE DURING INSPECTION AND WAS ABLE TO FIX THE COOLER T...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE PREP COOLER WITH A TEMPERATURE OF 60.0F. SUCH AS SALMON AT 64.0F, CHICKEN AT 67.0F, MEATLOAF AT 60.0F, LAMB AT 60.0F. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER DENATURED THE SAID PRO...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN IN DETAIL AND SANITIZE INTERIOR PANEL OF THE ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN IN DETAIL THE FLOOR INSIDE THE GARAGE BEING USED AS A STORAGE ROOM FOR CHAIRS AND TABLE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN IN DETAIL THE CEILING IN THE PREP AREA WITH FOOD SPLASHED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

MUST RE CAULK AROUND THE SPLASHED GUARD OF THE DISH MACHINE AND AROUND THE MOP SINK. CAULKING WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES IN BOTH KITCHEN MUST BE PROPELY STORED TO PREVENT CONTAMINATION AND DUST.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO PROVIDE LIDS/COVERS FOR ICE BINS AT BAR AREAS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOOD DEBRIS AND GREASE ON EQUIPMENT, INSTRUCTED TO CLEAN/SANITIZE COOKING EQUIPMENT AT BOTH KITCHENS, MOP SINK AT 1ST FLOOR KITCHEN, FREEZER AND DRIED FOOD STORAGE CONTAINERS AT 2ND FLOOR KITCHEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FOOD DEBRIS AND GREASE ON FLOORS, MUST DETAIL CLEAN FLOORS; UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS IN BOTH KITCHENS, BASEMENT, BAR AREAS AND INSIDE OUT SIDE GARAGE STORAGE ROOM.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST REPAIR CEILING AND REMOVE PEELING PAINT ON CEILING ABOVE PREP TABLES/PREP COOLERS AT 1ST FLOOR KITCHEN. ALSO MUST CLEAN HOODS AND FILTERS ABOVE COOKING EQUIPMENT AT BOTH KITCHENS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTRUCTED TO REPAIR LEAKING FAUCETS FOR 3PART AND 2PART SINKS AT 1ST FLOOR KITCHEN AND 1PART SINK AT 2ND FLOOR KITCHEN

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

CLUTTER NOTED INSIDE GARAGE STORAGE AREA, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.